Baked ham is often the centerpiece of a traditional Christmas meal. Here is a special holiday rendition.
Baked Ham with Apricot Glaze
J.M. Joachim, A Taste of It All: Celebrating the Mood of Food
1 (7-9 pound) shank-end smoked, pre-cooked ham
1 large yellow onion, cut into thick rings
¾ cup apricot jelly
½ cup orange juice
½ cup honey
4 Tablespoons yellow mustard
¼ teaspoon ground allspice
Pinch ground cloves
3 Tablespoons cider vinegar
½ teaspoon Worcestershire sauce
2 Tablespoons molasses
Preheat oven to 325°. Remove some of the outer fat from the ham. Score the ham 1″ deep in a cross-hatch pattern. Arrange all but 2-3 onion slices in center of a roasting pan and set the ham on top of onion slices. Pierce the ham on all sides with the whole cloves. Place remaining onion slices on top and sides of the ham, hanging them on the whole cloves to hold them in place. Cover and bake for one hour.
Meanwhile, in a medium saucepan, whisk together the glaze ingredients and cook just until heated through and jelly has dissolved.
After ham has baked one hour, brush with the glaze mixture every 15 minutes for another 45 minutes until all but 2 Tablespoons of glaze remains. Transfer the ham to a platter and brush with remaining glaze and cover loosely with aluminum foil until ready to serve.
MF&L Staff at Maine Food & Lifestyle magazine.